"Yum-Yum" Baked Fudge Cake
A rich, fudgy baked cake with a tender crumb and nutty crunch, perfect for chocolate lovers and suitable for casual gatherings or special occasions.
Ingredients
Instructions
- Combine eggs, flour, and cocoa in a mixing bowl and beat at medium speed until well blended.
- Add melted butter and chopped pecans, then continue to beat for about 1 minute.
- Transfer the batter to a lightly greased 8-inch square pan.
- Bake in a preheated 350°F oven for 35 to 40 minutes or until the top is firm. The cake will form a thick fudge sauce at the bottom.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you prefer a nut-free version, you can omit the pecans or substitute with chocolate chips. Make sure the butter is cooled before adding it to avoid cooking the eggs. For an extra touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream, which also pairs beautifully with Creamy Banana Pie (Low-Fat).
Serving Suggestions
Serve warm, drizzled with chocolate syrup or topped with whipped cream for an indulgent dessert. It pairs wonderfully with a scoop of vanilla ice cream or even a slice of Ruby Lair'S Pie Crust for a delightful contrast. This cake makes for a perfect ending to a dinner party or a cozy night in.
Storage & Reheating
Store leftover Baked Fudge Cake in an airtight container in the refrigerator for up to 4 days. To reheat, place a slice in the microwave for about 15-20 seconds or until warmed through. Alternatively, you can warm it in a preheated oven at 350°F for about 10 minutes to maintain its fudgy texture.
Nutrition & Diet Analysis (per serving)
Each serving of "Yum-Yum" Baked Fudge Cake contains roughly 690 calories, with 14g protein, 61g carbohydrates, and 45g fat. It is an excellent source of dietary fiber (48% of the Daily Value), iron (37% of the Daily Value), and vitamin A (32% of the Daily Value), and a good source of calcium and vitamin C. It also contributes 14g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Absolutely! You can substitute the pecans with walnuts or even almonds for a different flavor and texture. If you prefer to keep it nut-free, simply leave out the nuts altogether and consider adding chocolate chips for an extra chocolatey experience.
What should I do if the cake is too gooey after baking?
If the cake appears too gooey after the suggested baking time, it may need a few additional minutes in the oven. Keep an eye on it to prevent overbaking; the top should be firm but not dry. It's intended to have a fudgy consistency, so a slight gooeyness is normal.
Can I make this cake ahead of time?
Yes, you can prepare the cake ahead of time and store it in the refrigerator. Just be sure to reheat it gently to retain its fudgy texture. If making it the day before, let it cool completely before covering and refrigerating. Serve it warm for the best experience.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).